The other day I wanted something quick to eat.  Nothing screams fast, like stir-fry.  So I decided to go and see what looked good at the market.  I found some broccoli and bell peppers.  Plus, Dana loves water chestnuts so I added a can of those.  To be honest, they are my favorite part too.  A Stir-fry does not have to be complicated.  A little garlic and ginger and you can make almost any veggie taste awesome.

Chicken Stir Fry

Overall this stir-fry took 12 minutes from start to finish.

Quick Chicken Stirfry

  • 1 lbs chicken cubed
  • 1 head broccoli
  • 2 bell peppers
  • 1 can water chestnuts
  • 3 cloves garlic
  • 2 tsp fresh ginger, grated
  • 4 tbs soy sauce
  • 1 1/2 tbs dark sesame oil
  • 1 tsp red pepper flakes (optional)

Preheat a large skillet or wok to high heat.  Add 1 tbs of cold sesame oil to the pan and add the garlic and chicken.

Fry the Chicken

Cook until the chicken is fully cooked and the juices run clear.  Remove the chicken from the pan and set aside.

Add the remaining oil to the pan and add the broccoli.  Fry the broccoli for a minute and then add the sliced peppers and water chestnuts.

Stir-fry the veggies

Continue to fry for about 3 minutes until the veggies start to soften.  Once the broccoli starts to brown, add the remaining ingredients along with the chicken.

Add the sauce ingredients

Cook until the the sauce is hot and the ingredients are all mixed up.

Stir-fry Closeup

Serve over steamed rice.

This was a super simple and quick recipe.  The perfect recipe for the professional on the run.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

1 Comment

  1. Man, I bet that little bit of red pepper flakes makes it just have the right amount of kick to it. Nice dish, Rex.

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